Friday, January 10, 2014

Chocolate Hot Pots

by Sheila Connolly

Just what we need for this miserable weather, right? And you can always use another chocolate recipe. This one I found in an Irish newspaper when I was there last.  It’s like a mousse but it should be served hot or warm (with whipped cream or ice cream, if you’re feeling indulgent).

If you have a stand or hand mixer, they’re quick and easy to make.  Better yet, you can make the batter ahead and refrigerate, covered, for one or two days—just pop them in the oven when you’re ready for them.

Chocolate Hot Pots

5-3/4 oz dark chocolate (not unsweetened), chopped

4 Tblsp water

3 large eggs, room temperature

1/4 cup sugar

(whipped cream or ice cream optional)

Preheat the oven to 325 degrees Fahrenheit. Place the chocolate and the water in a heatproof bowl and melt in the microwave. (I won’t tell you what setting because microwaves are so variable.  You don’t want to overcook the chocolate, so do it in 30 second bursts—and stir between each burst.) When the chocolate is melted and fluid, set aside and let cool a little.


Break the eggs into your mixing bowl, add the sugar, and beat together with an electric mixer or stand mixer (the latter will create more volume) until the mixture lightens and expands a bit, between 3 and 5 minutes. Fold a little of the egg mixture into the chocolate, then pour the chocolate into the bowl with the eggs and fold the two together (do not overbeat).


Pour the mixture into ramekins almost to the top.  [You can prepare them up to this point and then refrigerate them for up to two days, covered.]


Place the filled ramekins in a baking pan large enough to hold them all and pour enough boiling water to come halfway up the sides of your ramekins.  Place the pan in the preheated oven and cook for 25 minutes.  The mixture will still be soft and mousse-like, and will set up a little more if you let the ramekins cool for 5-10 minutes (if you can wait that long!).  Serve while still warm.


The original recipe said this made six, but I think those ramekins must have held about a quarter of a cup.  I used four half-cup ramekins. Let me tell you, this is just the right size--intensely chocolate-y, so any more would be overkill.

Now sit back, lick your spoon, and watch the snow fall.

Coming February 4th!  I hope you're counting the days.



  1. This sounds like hot chocolate that went to heaven!
    I can imagine a touch of flavoring in the whipped cream. Maybe some Bailey's?

  2. These sound heavenly, Sheila. I am a huge chocoholic so I can always use another recipe involving my favorite ingredient!

  3. I can't believe that four ingredients work together so well! And it's even good the day after (no, my husband and I did not consume all four of them at once). I don't know that I'd try reheating them, but it doesn't matter--they're still creamy.

  4. What an easy yet amazing dessert to have for guests!

  5. Perfect, Sheila! Thanks for this. I will make them this weekend. For the vitamins.